roasted broccoli

Ingredients:

1 head broccoli - cut into uniform florets

2 tablespoons olive oil

Kosher salt

Freshly ground pepper 

Directions:

Place the broccoli florets in an even layer in a microwave-safe dish (you might need to do this in two separate batches so they blanche evenly.) Fill the dish with one inch of water. Cover and microwave on high for two minutes (you want to just take the raw crunch off the outer layer). Drain and place the florets in an ice bath to stop the cooking process. Drain well. Place on a paper towel to dry. The broccoli can be prepared to this point several hours in advance. Wrap in paper towel, place in a plastic bag and refrigerate until ready to roast.

Preheat the oven to 450 degrees. Cover a rimmed heavy cookie sheet with a piece of parchment paper.

Toss the broccoli with enough olive oil to just coat. Sprinkle the florets with a pinch of kosher salt and several grinds of pepper, toss again.

Evenly distribute the broccoli onto the prepared pan. Take care not to crowd the florets, otherwise they will steam and not roast.

Roast the broccoli for approximately 12-18 minutes, until the edges begin to char.

The broccoli can be roasted an hour ahead of time. Remove from the oven just before done and leave uncovered on top of the stove. Right before serving place back in a 400-degree oven until heated through about 5 minutes.

Serves 4